Glazed Cornish Hens Recipe
Ingredients
| Cornish game | 6 , frozen | |
| 1 small onion, cut into 6 wedges | ||
| 1 lemon, cut into 6 wedges | ||
| Butter | 2 Tablespoon, softened | |
| Salt | 1 To taste | |
| 1/2. cup apricot preserves | ||
| Lemon juice | 1 Tablespoon | |
| Lemon peel | 1 Teaspoon, shredded | |
Directions
Preheat oven to 350°F.
Wash hens inside and out with cold running water; pat dry with paper towels.
Place 1 onion wedge and 1 lemon wedge in cavity of each hen.
Tuck wings under hens.
Tie legs together with cotton string.
Place hens on meat rack in shallow roasting pan.
Spread butter evenly over hens; sprinkle with salt.
Roast 45 minutes.
Meanwhile, combine apricot preserves, lemon juice and lemon peel.
Brush half of mixture over hens; roast 15 minutes.
Brush hens with remaining preserve mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long-handled fork and internal temperature is 180°F.
Cut string with scissors; discard.
Remove onion and lemon wedges from cavities; discard.
Wash hens inside and out with cold running water; pat dry with paper towels.
Place 1 onion wedge and 1 lemon wedge in cavity of each hen.
Tuck wings under hens.
Tie legs together with cotton string.
Place hens on meat rack in shallow roasting pan.
Spread butter evenly over hens; sprinkle with salt.
Roast 45 minutes.
Meanwhile, combine apricot preserves, lemon juice and lemon peel.
Brush half of mixture over hens; roast 15 minutes.
Brush hens with remaining preserve mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long-handled fork and internal temperature is 180°F.
Cut string with scissors; discard.
Remove onion and lemon wedges from cavities; discard.
Chef
